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Honey Sponge Cake

 

26

Yield

1

cake

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free
 

Ingredients

6 large eggs
separated, room temperature
1 cup sugar
granulated
¼ cup almond powder
*
1 tablespoon honey
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ teaspoon baking soda
4 tablespoons milk
2 tablespoons butter
cooled

Directions

In bowl, sift flour, baking powder and salt; set aside.

In another bowl, beat egg whites until stiff.

With electric mixer, beat egg yolks; gradually blend in sugar and almond powder.

Cream mixture until smooth, about 5 minutes.

Add honey and almond powder.

Mix together milk, baking soda and cooled melted butter; add to egg yolk mixture.

Gradually add sifted flour mixture.

When batter is thoroughly blended, quickly but gently fold in egg whites.

Steaming: Before mixing, bring water in steamer to boil.

Grease bottom only of 9 inch round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins).

Pour batter into bowl.

Steam for 1 hour.

Best served steaming hot, cake can always be resteamed without suffering.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 201g (7.1 oz)
Amount per Serving
Calories 54523% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 334mg 111%
Sodium 369mg 15%
Total Carbohydrate 31g 31%
Dietary Fiber 1g 5%
Sugars g
Protein 30g
Vitamin A 11% Vitamin C 0%
Calcium 10% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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